All purpose Flour- 325g
Potatoe starch or cornstarch- 14g
Baking Powder- 3g
Sea salt- ¼tsp
Vegan Butter (unsalted)- 193g
Light Brown Sugar- 160g
White Sugar- 200g
Sweetnd cond. coconut milk- 53g
Vanilla extract- 1½tsp
Toasted choped cashews- 42g
Toasted chopped walnuts- 52g
White chocolate chips- 64g
Ceremonial grade Matcha- 10g
(Reserve for half of the Blondie batter)
1.) Sift your dry ingredients together
2.) On high speed whisk your flaxseed gel, vanilla extract, both brown and white sugar together for 3-4 min
4.) Melt your vegan butter together with the sweetened condensed coconut milk.
5.) Add flour mixture and butter mixture to your sugar mixture, whisk until everything is fully Incorporated.
6.) Divide your Blondie batter in half and add your Matcha powder to 1/2 of the batter mixed until thoroughly Incorporated. Add chopped nuts and white chocolate to the other half. pan up both batters together into a greased and parchment paper lined 8x8-in pan. Swirl till colors are intertwined
7.) Bake at 340 in a convection oven or 350 in a conventional. For 30-35 min.
Let it cool for one hour before trying to move it out of the pan.
Cut into your desired portions and enjoy